Servings: 8
Cooking Time: 6 Minutes


2 teaspoons active dry yeast
1 tablespoon sugar
1¼ to 1½ cups warm water (90° – 110°F)
3¼ cups all-purpose flour
2 teaspoons salt
1 tablespoon olive oil, plus more for brushing
kosher salt (optional)


1. Dissolve the yeast, sugar and water in the bowl of a stand mixer. Let the mixture sit for 5 minutes to make sure the yeast is active – it should foam a little. (If there’s no foaming, discard and start again with new yeast.) Combine the flour and salt in a bowl, and add it to the water, along with the olive oil. Mix with the dough hook until combined. Add a little more flour if needed to get the dough to pull away from the sides of the mixing bowl, or add a little more water if the dough seems too dry.

2. Knead the dough until it is smooth and elastic (about 8 minutes in the mixer or 15 minutes by hand).
Transfer the dough to a lightly oiled bowl, cover and let it rise in a warm place until doubled in bulk.
Divide the dough into 8 portions and roll each portion into a circle about 4-inches in diameter. Don’t roll
the balls too thin, or you won’t get the pocket inside the pita.

3. Preheat the air fryer to 400°F.

4. Brush both sides of the dough with olive oil, and sprinkle with kosher salt if desired. Air-fry one at a time at 400°F for 6 minutes, flipping it over when there are two minutes left in the cooking time